Jiffy With Creamed Corn Recipe With Cheese: Extra Creamy Cornbread Bake

This extra creamy cornbread bake transforms a simple box mix into something truly special. My grandmother never used recipes, but her intuition led to this creamy masterpiece.

By combining Jiffy mix with creamed corn and cheese, you create a side dish with a moist, custard-like texture that’s impossible to resist. It’s the kind of recipe that feels like a hug on a plate.

The oven does most of the work here, turning basic ingredients into a golden, creamy bake with a slight crunch on top. Perfect for weeknight dinners or holiday tables.

No complicated steps—just mix, pour, and bake. The result is comfort food at its finest.

Ingredients for Jiffy with Creamed Corn Recipe with Cheese

Simple box mix elevated with creamed corn and cheese for irresistible texture and richness.

The Jiffy mix is the foundation—any 8.5 oz box works, but the classic corn muffin variety is ideal. For the creamed corn, Del Monte or Green Giant brands offer consistent quality and texture. The cheddar is non-negotiable for that melty, gooey finish; Sargento or Tillamook sharp cheddar shreds melt beautifully without clumping. Butter quality matters here—Land O’Lakes or Kerrygold for reliable results.

No sour cream? Full-fat Greek yogurt works in a pinch. Pre-shredded cheese can be used (though it doesn’t melt as smoothly). If you’re avoiding dairy, vegan cheddar shreds like Daiya or Violife are decent substitutions. The milk can be swapped for buttermilk for extra tang or any plant-based milk if needed. For a sweeter bake, increase the sugar by 2 tablespoons.

Store the bake covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the microwave for 30 seconds or warm in a 350°F oven for 10 minutes. Freezes beautifully for up to 3 months—thaw overnight before reheating.

Step-by-Step Instructions for Extra Creamy Cornbread Bake

This method ensures a moist, tender crumb with a rich, golden crust every time.

Step 1: Prep Wet Ingredients and Melt Butter

Preheat your oven to 375°F and grease a 9×13-inch baking dish. In a large bowl, melt the 0.5 cup Unsalted Butter completely, then whisk in the 0.5 cup Sour Cream until smooth and creamy. This creates a rich base that keeps the cornbread moist.

Add the 2 whole Large Eggs one at a time, mixing thoroughly after each addition. Then stir in the 1 can Creamed Corn (undrained) and 0.33 cup Whole Milk until the mixture is fully combined and slightly thickened. The creamed corn adds natural sweetness and that signature creamy texture.

Step 2: Incorporate Dry Ingredients and Cheese

In a separate bowl, combine the 1 box Jiffy Corn Muffin Mix, 0.25 cup All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tsp Baking Powder, and 0.5 tsp Salt. Whisk until the dry ingredients are evenly distributed. The flour and baking powder ensure proper structure and rise.

Gradually fold the dry mixture into the wet ingredients, stirring just until no dry spots remain—avoid overmixing. Fold in 1 cup of the 1.5 cups Shredded Cheddar Cheese, reserving the remaining 0.5 cup for topping. The sharp cheddar melts beautifully, creating pockets of gooey richness.

Step 3: Bake Until Golden and Set

Pour the batter into your prepared baking dish, spreading it evenly with a spatula. Sprinkle the reserved 0.5 cup Shredded Cheddar Cheese evenly over the top, ensuring full coverage for a cheesy, golden crust.

Bake for 30-35 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. The top should be slightly puffed with a few cracks, and the cheese fully melted and lightly browned in spots.

Step 4: Cool and Serve Warm

Remove the dish from the oven and let it cool in the pan for 10 minutes. This allows the cornbread to set slightly, making it easier to slice. The residual heat will continue to melt any remaining cheese for that ultra-creamy finish.

Slice into squares and serve warm. The texture should be dense yet tender, with a custard-like interior and a slightly crisp cheese-topped crust. For best results, serve within 1 hour of baking while still warm and at peak creaminess.

Storing and Reheating This Recipe

Room Temperature Storage

Let your cornbread bake cool completely, then cover the dish tightly with plastic wrap or aluminum foil. It’ll stay fresh at room temperature for up to 2 days. I prefer glass lids for easy visibility. ❄️

Refrigerator Storage

For longer freshness, refrigerate in an airtight container for up to 5 days. Slice into portions first—this makes reheating individual servings easier. The flavors deepen overnight, just like my grandmother’s dishes always did.

Freezing for Later

Wrap cooled slices or the whole dish in plastic wrap, then heavy-duty foil or a freezer bag. Freeze for up to 3 months without texture loss. Label with the date—I’ve learned this the hard way!

Microwave Reheating

Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 30-45 seconds. The towel adds moisture to keep it from drying out. 🔥

Oven Reheating

Preheat to 350°F, cover the dish with foil, and warm for 10-15 minutes. This method restores that fresh-baked texture. Uncover the last 2 minutes to crisp the cheese topping.

Reviving Leftovers

If your bake seems dry after storage, brush the top with 1 tbsp melted butter before reheating. This trick brings back that rich, creamy finish every time. Honestly, it works like magic.

Frequently Asked Questions